Hi everyone! Just a short post on how our day is (hopefully) going to progress. We are first working on tomatoes. We picked about 3/4 of a bushel yesterday evening. After the tomatoes are done, we plan on working with grapes. I have a plan of working up about 1/2 bushel everyday. We made 14 pts of grape jelly yesterday so today all the grapes will go to making juice. We had some fresh grape juice this morning with breakfast. Also some of the grape jelly. Both were delicious. They taste like eating fresh grapes. I used the Pamona Pectin to make the jelly. I really like it. With SureJell, to make a batch of jelly you need 5 cups of juice and 7 cups of sugar. With the Pamona, 4 cups of juice and only 2 cups of sugar. That is a really big difference.
Hello ladies! I thought I would make a post and give everyone an update on how things are going. We have been busy, isn’t everyone these days? I have been helping Hubby yesterday and today. The sheetrock is being delivered today and he will start hanging tomorrow. The insulators came last week. They sprayed this insulation in that looks and acts very similar to Great Stuff. It was pretty amazing. Anyway, I think he is going to get someone else to help him hang the ceilings. (Someone maybe a little stronger and taller than me). I don’t mind. We have plenty to do here.
Tomorrow morning, we will start picking blackberries. I think there will be plenty for canning, juicing and making jelly. Speaking of making jelly, I still am having no luck getting my jelly to set up. I just don’t understand what could be going on. The other day, the girls and I made 15 pints of peach jelly. None of it set up. Very disappointing and very expensive. I went to our local health food store and purchased the pomona pectin that my blogger friend Cheryl uses and redid it. It finally set up some but it is a soft set definitely not as firm as jelly usually is. So I used the magical powers of google to see if I could find out what was going on. Now I am not a novice at making jelly and jams. I’ve been doing it for years. Anyway one person said they had to switch kettles that they were using and then theirs did just fine. Do you all think it could be the kettle I am using? I tried to remember how long I have been using the kettle and it could coincide with the jelly problem. My old kettle finally gave out and I did switch to a different one. The kettle I am using now is a teflon kettle. The next time I do jelly I am going to try a stainless steel kettle and see if that makes a difference. What type of kettle do you all use?
The girls and I picked a mess of green beans for supper this evening. We also dug our first hill of potatoes. We will be having pork tenderloin, green beans, potatoes, onions and peppers and cucumbers for supper. Everything fresh from our garden (except the pork tenderloin). I can hardly wait. I could just feast on the veggies but Hubby always wants meat.
Our pullets are starting to lay pretty good. Yesterday we got 6 pullet eggs. Our old layers though have slacked off for some reason. Probably the heat. We have been hot for the last several days. Low 90’s. We did get a storm yesterday evening and it brought a pretty good rain with it. Lots of thunder and lightning too.
Well, I guess I better get busy starting supper. Enjoy your day and God bless.
Today has been a beautiful day here in Floyd. Temperature as I type this is 72 degrees with a slight breeze. An absolutely georgeous day. Thank you, Lord.
This is a picture Grace took yesterday. This is the view from the back yard of the house Hubby is working on. The girls and I have been working on plums today. We did one batch of freezer jam. I am trying out the ponoma pectin that my blog friend Cheryl at http://holcombhappenings.wordpress.com/ uses. You only have to use a small amount of sugar with it. I have some now on in the steam juicer. I wonder how plum juice will taste? One thing for sure, the house smells delicious!
I am also making yogurt today. This is a new recipe for me. I got it from Cheryl too. The recipe is Sweet Yogurt:
7 cups milk
1 pkg unflavored gelatin
2/3 cups instant milk
1/2 cup sugar
4 Tablespoon yogurt
In a small bowl, measure yogurt and let it sit. Mix ingredients (except yogurt) in a large saucepan and cook to 180º; do not boil. Cool to 112º in pan. Stir in a small amount of milk into the yogurt and then mix it all into saucepan. Stir well. Add 1 teaspoon vanilla (if desired). Divide into 2 quart jars, cover with lid and band. Wrap in a towel and set over a pilot light or on a heating pad covered with a large pot. Check in 4 hours.
The only thing I did different is use my yogurt machine. Well, actually, it is Jessica’s machine. She is letting me borrow it. The recipe filled up the yogurt machine with about 1 pt left over. I put that pint in the oven and turned the oven light on. I want to see how that works. I’ll let you all know.
Well, the juice is almost done so I better get busy. Enjoy your day and God bless.
A later note to this post. The girls and I were working on the plums when the house started shaking. David, my son-in-law called almost immediately to see if we were okay. Evidently, there was an earthquake somewhere close to Richmond VA. We have never felt an earthquake here. It definitely was strange. Our friends, the Horn’s, felt it at their house also. We said a prayer of thanks to the Good Lord for his protection over us. We also prayed for the safety of others. I will let you all know more about this as I learn of it. God bless.